Bourbon Pickia (Anaerobic)

Coming from our friends at Damarli Estate in Boquete Panama, this batch features a micro lot of Bourbon varietal that has undergone a full immersion anaerobic fermentation. 

You can expect good balance and body, red fruits like cherry and some chocolatey notes. 

All of the cherries for this lot are picked ripe and hand selected. They undergo 4-5 days of a fermentation, a process that Damarli Estate calls "Noble". The coffee is dried on raised beds for 20 days before heading to us for roasting. 

This coffee is excellent with pour over, AeroPress, espresso and other methods if the brew is dialed in. Like most of our Reserve coffees, if you like creamer or heavy roast notes in your cup, this one probably isn't for you.